食品科学 ›› 2020, Vol. 41 ›› Issue (12): 120-128.doi: 10.7506/spkx1002-6630-20191030-342

• 生物工程 • 上一篇    下一篇

体外发酵条件下牛肉和鸡肉蛋白对人粪便微生物的影响

张广红,周光宏,徐幸莲,李春保   

  1. (肉品加工与质量控制教育部重点实验室,江苏省肉类加工与质量控制协同创新中心,农业农村部肉品加工重点实验室,南京农业大学,江苏 南京 210095)
  • 出版日期:2020-06-25 发布日期:2020-06-22
  • 基金资助:
    国家自然科学基金面上项目(31471600)

Effects of Beef and Chicken Proteins on Human Fecal Microbiota under in Vitro Fermentation Conditions

ZHANG Guanghong, ZHOU Guanghong, XU Xinglian, LI Chunbao   

  1. (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synthetic Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Areas, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2020-06-25 Published:2020-06-22

摘要: 为研究体外条件下牛肉和鸡肉蛋白对粪便肠道微生物组成的影响,将牛肉蛋白和鸡肉蛋白(0.01 g)与人粪便微生物37 ℃共同培养48 h,提取发酵液DNA,采用Illumina PE250测序平台对粪便微生物V4区进行富集测序,分析微生物的组成和结构。结果表明,在体外发酵条件下,牛肉蛋白和鸡肉蛋白都显著影响了微生物的组成和结构。在门水平上,与对照组相比,添加牛肉蛋白和鸡肉蛋白显著增加了变形菌门和放线菌门的相对丰度(P<0.05);而鸡肉蛋白组还显著降低了拟杆菌门的相对丰度(P<0.05)。在属水平上3 组共有15 种核心菌属:与对照组相比,牛肉蛋白和鸡肉蛋白组普氏菌属(Prevotella)、Parabacteroides、Faecalibacterium 3 种菌属相对丰度显著降低(P<0.05);巨球型菌属(Megasphaera)、巨单胞菌属(Megamonas)和大肠杆菌-志贺菌属(Escherichia-Shigella)相对丰度显著增加(P<0.05),而鸡肉蛋白组还显著增加萨特氏菌属(Sutterella)和瘤胃菌属(Ruminococcus torques)的相对丰度(P<0.05);乳酸杆菌(Lactobacillus)和双歧杆菌(Bifidobacteria)相对丰度也有所增加。体外发酵条件下,牛肉和鸡肉蛋白显著影响人粪便微生物的组成和结构,并且2 种肉蛋白产生的结果也有所差异。

关键词: 牛肉蛋白, 鸡肉蛋白, 粪便微生物, 高通量测序技术, 厌氧培养

Abstract: In order to study the effects of addition of beef and chicken proteins on the composition of gut microbiota under in vitro conditions, we incubated human fecal microbes in the presence of beef or chicken proteins (0.01 g) at 37 ℃ for 48 h, then extracted DNA from the fermentation broth and sequenced the DNA on Illumina PE250 sequencing platform to analyze microbial community composition and structure. The results showed that addition of beef protein and chicken protein significantly affected the composition and structure of gut microbiota. At the phylum level, the beef protein and chicken protein groups had significantly higher abundances of Proteobacteria and Actinobacteria compared with the control group (P < 0.05). The abundance of Bacteroidetes was significantly decreased in the chicken protein group (P < 0.05). At the genus level, a total of 15 species of core microbes were found in the three groups. Compared with the control group, the relative abundance of Prevotella, Parabacteroides and Faecalibacterium in the beef protein and chicken protein groups was significantly decreased (P < 0.05), while the relative abundance of Megasphaera, Megamonas and Escherichia-Shigella was significantly increased (P < 0.05). In addition, significantly increased abundance of Sutterella and Ruminococcus torques was seen in the chicken protein group (P < 0.05), together with an increase in the abundance of Lactobacillus and Bifidobacteria. Under in vitro fermentation conditions, beef and chicken protein significantly but differently affected the composition and structure of human fecal microbiome.

Key words: beef proteins, chicken proteins, gut microbiota, high-throughput sequencing, anaerobic culture

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